Modifications of Biomacromolecules and Their Structure with Functional Properties
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Macromolecular Chemistry".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 4882
Special Issue Editors
Interests: nonthermal food processing; silage processing; probiotics; food preservation; special flavor
Special Issues, Collections and Topics in MDPI journals
Interests: non-thermal food processing (PEF, CP); food microbiology; functional food development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant biological macromolecules, including proteins/enzymes, non-starch polysaccharides, and starch and dietary fibers, are regarded as major nutritional components of food and influence the texture and functional properties of food as well. To satisfy various kinds of application needs, several physicochemical modifications are employed for the modulation of biomacromolecules’ functional properties such as water solubility and low biological activity. Currently, the new global trends in macromolecules modification are focused on the use of green physical treatments including homogenization, ultrasound, cold plasma, high pressure, pulsed electric field, infrared, microwave, ultrasonic, and ozone. For these aspects, the modification of these properties based on green techniques can favor the plant biological macromolecules' productive chain, as well as provide a new ingredient for the food industry.
Although the modifications of biomacromolecules have been studied by using different methods and exhibited some promising results, their practical application in the field of food processing is limited; thus, more research focusing on the improvement of the modification methods to provide more practical application value and a greater understanding of the health benefits and functional properties of modified macromolecules is still necessary.
This Special Issue is therefore focused on the modification of biomacromolecules via green technology and its effects on the structure and properties of proteins/enzymes, non-starch polysaccharides, and starch and dietary fibers, as well as discussing the modification of macromolecules and further exploring the existing problems and future development of these methods in the food field. We call for relevant research publications to reflect the most recent progress or to highlight the most crucial scientific emphasis. You are kindly encouraged to submit a manuscript(s) to this Special Issue, wherein all research articles, communications, or scientific reviews are welcome. As suggested, the relevant topics can include, but are not limited to, the following: 1) extraction, characterization, and modification of biomacromolecules using green techniques; 2) new modification technologies for biomacromolecules; 3) the effects of modification technologies on the functional properties of biomacromolecules; 4) the modification behaviors and mechanisms of biomacromolecules; 5) the effect of modifications of biomacromolecules on digestion and on human health.
Dr. Man-Sheng Wang
Dr. Zhi-Hong Zhang
Guest Editors
Manuscript Submission Information
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Keywords
- green technology
- biomacromolecules
- structure
- functional properties
- mechanism
